On a cold night this classic Americana pot roast was warm comfort food. Browning the meat and onion adds depth to the flavor and then cooking slowly for a couple of hours makes for moist and tender beef.
- Boneless Chuck Roast
- Sweet Yellow Onions, 2 medium
- Garlic, 3 or 4 cloves
- White Potatoes, 5 or 6
- Carrots, a cup of baby carrots or a 6 or 7 whole carrots
- Green Beans
- Red Wine, about a cup
- Rosemary, one sprig of fresh or a teaspoon of dried
- Bay Leaves, 2
- Beef Bouillon or Stock, about 6 cups
- Vegetable Oil
Generously season the meat with salt and pepper.Over a medium-high flame, heat just enough vegetable oil to cover the bottom of a large stock pot. Brown the meat on each side until it’s nice and brown.Meanwhile, slice the onion into rings and crush the garlic.Remove the meat from the pot and add the onions and garlic. Cook for about ten minutes, stirring every now and then, until the onions start to get nice and brown.Deglaze the pot with the wine and return the meat to the pot. Reduce the heat to medium low and let it cook for a few minutes, until the wine is reduced a bit.Chop the potatoes into chunks, peel the carrots and cut them into thirds or fourths. Trim the green beans. Dump it all into the pot, along with the rosemary, bay leaves and enough beef stock to almost cover everything. Cover and simmer for about 90 minutes, or until the roast is nice and tender. Slice the meat and serve with the veggies on the side. Biscuits were the perfect companion.